Spiced Sweet Potato Soup with Coconut Milk and Cinnamon

Spiced Sweet Potato Soup with Coconut Milk and Cinnamon

Creamy sweet potatoes simmer with warm cinnamon and coconut milk for a velvety, fragrant soup.

Total 55 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Roasted sweet potatoes blend with coconut milk, cinnamon, and a touch of ginger into a silky, lightly spiced soup. The natural sweetness is balanced with a pinch of cayenne and fresh lime, making it a comforting starter or light meal. It works well for chilly evenings and pairs nicely with crusty bread.

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 can coconut milk (14 ounces)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 2 tablespoons coconut milk, for garnish

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. Stir in the garlic, ginger, cinnamon, cumin, and cayenne and cook until fragrant.

  3. Add the cubed sweet potatoes and vegetable broth, stirring to combine. Increase heat and bring to a boil.

  4. Reduce heat to a simmer, cover partially, and cook until the sweet potatoes are fork-tender.

  5. Remove the pot from heat and let cool slightly. Working in batches, puree the soup in a blender until smooth, or use an immersion blender directly in the pot.

  6. Return the pureed soup to the pan over low heat and stir in the coconut milk, salt, and black pepper. Simmer gently to heat through.

  7. Stir in the lime juice and adjust salt and pepper to taste.

  8. Ladle the soup into bowls and garnish each with a drizzle of coconut milk and chopped cilantro.

Rate this recipe

★ 3.3 (1)

Spiced Sweet Potato Soup with Coconut Milk and Cinnamon

Roasted sweet potatoes blend with coconut milk, cinnamon, and a touch of ginger into a silky, lightly spiced soup. The natural sweetness is balanced with a pinch of cayenne and fresh lime, making it a comforting starter or light meal. It works well for chilly evenings and pairs nicely with crusty bread.

55 min 4 servings 310 cal

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 can coconut milk (14 ounces)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 2 tablespoons coconut milk, for garnish

Method

  1. 1

    Heat olive oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Stir in the garlic, ginger, cinnamon, cumin, and cayenne and cook until fragrant.

  3. 3

    Add the cubed sweet potatoes and vegetable broth, stirring to combine. Increase heat and bring to a boil.

  4. 4

    Reduce heat to a simmer, cover partially, and cook until the sweet potatoes are fork-tender.

  5. 5

    Remove the pot from heat and let cool slightly. Working in batches, puree the soup in a blender until smooth, or use an immersion blender directly in the pot.

  6. 6

    Return the pureed soup to the pan over low heat and stir in the coconut milk, salt, and black pepper. Simmer gently to heat through.

  7. 7

    Stir in the lime juice and adjust salt and pepper to taste.

  8. 8

    Ladle the soup into bowls and garnish each with a drizzle of coconut milk and chopped cilantro.